It has been a bit of time since I posted a new recipe…between going on vacation with my family, having a sick baby, hurricane Irma, and of course work, time has been pretty limited. But the hurricane is gone, things have calmed down and we have survived. Irma didn’t cause any damage on our property and our electricity was only off for a little more than a day so we were pretty lucky. Especially when considering all of the downed trees and fences in our neighborhood.

Because of all our hurricane prep, I now find myself up to my eyeballs in canned beans. I used a can of black beans to make burrito bowls for dinner last night and me and Baby V both had leftovers for lunch today… But i still have like 10 cans of various kinds of beans taking up precious space in my pantry. So I’m sure many of you in Florida are also facing a similar problem. And I have a few solutions. 1) Hurricane season is not over yet so you can always save them in your garage or some other place, or 2) Slowly try new recipes and experiment with them. If you choose option 2 (which is way more fun), I have some links to a few of my recipes for you and will also share my Almond Chickpea Blondies recipe. It is super almondy – so if you love almonds you will loooooove these. If you are not a huge fan of almonds then definitely check out the list below for other options for using up those canned beans. Oh and also I just want to mention how super super easy this recipe is. I love recipes where I dirty minimal dishes and basically just mix everything together and bake…these Almond Chickpea Blondies are just that type of recipe.

Some of My Favorite Recipes with Canned Beans

Mediterranean Quinoa Bake – I use a combination of fresh and canned ingredients (including chickpeas) to make this simple flavorful vegetarian bake. Perfect for Meatless Monday or any other busy weeknight.

Coffee and Cream Brownies – Black bean brownies made with coffee and cream cheese to help hide the “bean” taste. Great for coffee and/or chocolate lovers.

Turkey Chili – Uses both kidney beans and black beans, and has some pretty great flavor.

Preheat oven to 350 degrees. Spray glass pan (8×8) with cooking spray. Add all ingredients except the chocolate chips to a good blender or food processor and blend until smooth. Fold in chocolate chips and spoon onto prepared pan. Bake for approximately 35 minutes or until edges start to brown and an inserted toothpick comes out clean. Allow to cool before slicing.

The Super Bowl is next weekend so I thought this would be a great time to post a chili recipe. Chili is super easy to make and there are thousands of variations. If you are having people over to watch the Super Bowl, a chili bar with various toppings could be a fun, no fuss, self service way to feed your guests. Just make sure you have healthier topping choices such as avocado, jalapenos, hot sauce and reduced fat cheese or reduced fat sour cream.

In my turkey chili recipe I use lean ground turkey, reduced sodium canned beans, canned tomatoes with no salt added, fresh veggies and spices. I like using a combination of fresh and canned ingredients because chili should be an easy, hassle free recipe where you just combine everything and let it cook. The turkey, beans and veggies make chili full of protein and fiber which can help you feel full and satisfied (and then maybe you won’t munch on all those potato chips during the game 😛 ). You can also check our my “Game Day” board on pinterest for more recipe ideas. And for all the vegetarians out there, I do have a Hearty Veggie Chili recipe you can check out.

Turkey Chili

Ingredients

Cooking Spray

20 ounces Lean Ground Turkey

1/2 Teaspoon Onion Powder

1/2 Teaspoon Garlic powder

1/4 Teaspoon Chili powder

1/2 Teaspoon Cumin

1/4 Teaspoon Chipotle powder

1/4 Teaspoon Cayenne

1 16 oz Can Reduced Sodium Dark Red Kidney Beans

1 15 oz Can Reduced Sodium Black Beans

1 28 oz Can No Salt Added Diced Tomatoes

1/2 Cup Diced Green Bell Pepper

1/2 Cup Diced Red Bell Pepper

1 Jalapeno – Diced, seeds removed

1/2 Cup Diced Red Onion

Directions

Spray bottom of a 5 quart Dutch oven with cooking spray and turn heat up to medium. Add ground turkey and spices to pan. Cook until turkey is browned, about ten minutes. Add peppers and onion. Cook for another 5 min, mixing well. Add tomatoes and beans (don’t drain liquid) and cover. Continue cooking on medium heat for 20 minutes. Remove lid and cook for 10- 20 more minutes to cook down the liquid to desired thickness.

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About Me

Hi, my name is Caryn and I am registered dietitian nutritionist in Florida, but an Ohio native. I currently work full time in Miami, am raising a beautiful baby girl with my husband, and am working tirelessly on growing my own business. I love eating healthy but hate overly complicated recipes and doing dishes. Come join me on my journey to a healthy and happy life!